Irish Onion Soup

I made this the other night when our friends came over for dinner (and some very intense Rock Band sessions!). It's been really cold in nyc for the past few weeks, so soup has never been more appropriate. I'm a big fan of this one because it is a take on a classical French onion soup, but instead the onions are braised in Guinness and the bread topper is smothered in melted Irish cheddar. 

The soup was really flavorful and the cheesy crouton made it substantial enough to serve as a main course. I also love serving things in individual dishes. It just makes for a fun presentation. Unfortunately, I did have a few hiccups with the timing of the recipe. The onions took WAY longer to cook than the recipe called for (they said 15 minutes, I cooked them for like 40 and they still weren't as cooked as I would have liked). Aside from that, and the fact that my eyes are still watering from cutting up so many onions, the soup is a cinch to pull together and everyone seemed to really like it. Especially the men, this is definitely guy food.

Irish Onion Soup

Adapted from Easy Entertaining - Michael Chiarello

Yields 6 Servings

2 tablespoons extra-virgin olive oil

5 garlic cloves, minced

8 yellow onions, or about 8 cups, thinly sliced

salt

1 tablespoon fresh thyme, chopped

1/4 cup sherry vinegar

1 1/2 cups dark beer (Guinness)

6 cups beef stock

6 slices country break, cute 1/2-inch thick, lightly toasted

1/2 pound Irish cheddar, thinly sliced

• Heat olive oil in a pot over high heat and add onions and garlic.
• Season with salt and cook for about 5 minutes, stirring often.
• Reduce heat to low and continue cooking onions, stirring occasionally, till they are golden brown, about 45 minutes.
• Add thyme, vinegar and beer and cook until beer is reduced by half.
• Add beef stock, bring to a simmer, and cook for an additional 10 minutes.
• Meanwhile, preheat the broiler.
• When soup is done cooking, ladle servings into individual, oven-safe bowls.
• Top each serving with the bread and cheese.
• Broil the soups until the cheese it totally melted and slightly browned.
• Serve immediately.